I was first introduced to Pimento Cheese during a trip to Nashville a few years back and I fell in love with it’s creamy, cheesy, spicy flavors! It’s not found on many menus up north and it wasn’t until I returned south to New Orleans that I had Pimento Cheese once again and decided I needed to find myself a good recipe! The following is my adaptation of a Ree Drummond recipe. I add more adobo in the form of a chile and used half the cheese. That may sound counter intuitive but trust, 4 cups is plenty! Lastly, I use my food processor to mix the ingredients to make it a little more creamy rather than chunky. This recipe makes a lot of Pimento Cheese so feel free to divide it up and freeze for a later date to enjoy! It’s a guaranteed crowd pleaser!!
- 8 oz (1 block) cream cheese, softened
- 1 cup mayo
- 2 tbsp dijon mustard
- 2 tbsp adobo sauce plus 1 chile (from canned chipotles in adobo)
- 2 cups shredded sharp cheddar
- 2 cups shredded Monterrey Jack cheese
- 8 oz diced pimento (2 jars, drained)
- 1 tbsp fresh dill, chopped
- kosher salt
- Add the cream cheese, mayo, mustard, adobo sauce and chile to the bowl of your food processor and pulse until blended.
- Add the shredded cheeses and pulse once again until mixed. Taste and season with salt and pepper and pulse a few times more.
- Use a rubber spatula to transfer mixture to a medium sized bowl. Fold in the chopped pimento and fresh dill.
- Serve with crackers, schmear on toast or use as a dip for veggies! With pimento cheese you can do no wrong!